Rye's Red Chili

saveur.com

Angel

1 lb. trimmed boneless pork shoulder

Kosher salt and freshly ground black pepper

1⁄3 cup light brown sugar

2 tsp. garlic powder

1 tsp. ground cumin

Two 12-oz. bottles pale ale, divided

6 oz. bacon (about 6 strips), finely chopped

10 garlic cloves, finely chopped

1 jalapeño, seeded and finely chopped

1 large red bell pepper, finely chopped

1 large Vidalia onion, finely chopped

1⁄4 cup tomato paste

3 tbsp. chile powder

1⁄2 tbsp. ground Aleppo pepper

1 tsp. crushed red chile flakes

2 bay leaves

2 cups chicken stock

Two 28-oz. cans whole tomatoes, crushed by hand

Two 15½-oz. cans dark red kidney beans, drained

2 tbsp. hot sauce

2 tbsp. Worcestershire sauce

Sliced scallions, for garnish

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